IDENTIFICATION OF PEROXIDASE AND TYROSINASE IN GREEN COCONUT WATER IDENTIFICACIÓN DE PEROXIDASA Y TIROSINASA EN JUGO DE COCO VERDE IDENTIFICACIÓN DE PEROXIDASA E TIROSINASA EN XUGO DE COCO VERDE
Abstract
Resumo Green coconut water is a largely consumed beverage, but its lifetime is restricted to a couple of days due to enzyme presence. Therefore, the present paper aimed enzyme characterization by using chromatography and electrophoresis. Primarily, measurements of enzymatic activity were realized and it was obtained 0.3 U/mL for peroxidase activity and 5.0 U/mL for tyrosinase activity, using fresh sample of green coconut water. Fast Protein Liquid chromatography (FPLC) and SDS-PAGE were used to enzymatic characterization. Based on anionic chromatography was possible to verify that peroxidase and tyrosinase showed retention times equal to 0.30 min and 1.30 min, respectively,. On gel filtration, the following molecular weight values were determined: 49.2 KDa for peroxidase and 73.8 KDa for tyrosinase. Molecular weights were also obtained in SDS-PAGE and it was 44.63 KDa for peroxidase, but tyrosinase was not detected in the conditions employed. © 2002 Altaga. All rights reserved. El jugo del coco verde es una bebida consumida ampliamente, pero su vida útil se restringe a un par de días debido a la presencia de enzimas. Por lo tanto, este artículo trata sobre su caracterización enzimática usando técnicas de cromatografía y electroforesis. En primer lugar, se realizaron medidas de actividad enzimática y se obtuvo 0,3 U/mL de actividad perosidasa y 5,0 U/mL de actividad tirosinasa, usando muestras frescas de jugo de coco verde. Se utilizaron técnicas de cromatografía líquida de proteína rápida (FPLC) y SDS-PAGE para la caracterización enzimática. Basándose en cromatografía aniónica fue posible verificar que peroxidasa y tirosinasa muestran tiempos de retención de 0,30 min y 1,3 min, respectivamente. Por filtración en gel, se determinaron los siguientes pesos moleculares: 49,2 KDa para peroxidasa y 73,8 KDa para tirosinasa. Los pesos moleculares también se obtuvieron por SDS-PAGE y fue 44,63 KDa para peroxidasa, pero tirosinasa no se detectó en las condiciones empleadas. © 2002 Altaga. Todos los derechos reservados. Palabras clave: Peroxidasa; Tirosinasa, Jugo de coco verde O xugo do coco verde é unha bebida consumida amplamente, pero súa vida útil se restrinxe a un par de días debido á presencia de encimas. Polo tanto, este artigo trata sobre súa caracterización encimática usando técnicas de cromatografía e electroforeses. En primeiro lugar, realizáronse medidas de actividade encimática e obtívose 0,3 U/mL de actividade perosidasa e 5,0 U/mL de actividade tirosinasa, usando mostras frescas de xugo de coco verde. Utilizáronse técnicas de cromatografía líquida de proteína rápida (FPLC) e SDS-PAGE para a caracterización encimática. Baseándose en cromatografía aniónica foi posible verificar que peroxidasa e tirosinasa mostran tempos de retención de 0,30 min e 1,3 min, respectivamente. Por filtración en gel, determináronse os seguintes pesos moleculares: 49,2 KDa para peroxidasa e 73,8 KDa para tirosinasa. Os pesos moleculares tamén obtivéronse por SDS-PAGE e foi de 44,63 KDa para peroxidasa, pero tirosinasa non foi detectada nas condicións empregadas. © 2002 Altaga. Tódolos dereitos reservados. Palabras chave: Peroxidasa; Tirosinasa, Xugo de coco verde
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Ultrafiltration is used for extraction of small molecules from a solution and enzymes PPO and POD are small molecules of 73.8 kDa and 49.2 kDa.
“Moreover, ultrafiltration (UF) is used for the extraction of small molecules from a solution and enzymes, such as PPO and POD, are small molecules of, respectively, 73.8 kDa and 49.2 kDa [63].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [63]
Respective molecular weights for POD and PPO were 49.2 kDa and 73.8 kDa by gel filtration and 44.63 kDa for peroxidase by electrophoresis (SDS-PAGE).
“Respective molecular weights for POD and PPO were 49.2 kDa and 73.8 kDa by gel filtration and 44.63 kDa for peroxidase by electrophoresis (SDS-PAGE) [43].”
From Coconut water uses, composition and properties: a review (2012) · cites this paper as [43]
Samples of green coconut water obtained from a Brazilian research centre and stored at -20 °C revealed peroxydase and tyrosinase (polyphenoloxydase) activity of, respectively, 0.3 and 5.0 U/mL.
“Samples of green coconut water obtained from a Brazilian research centre and stored at -20 °C revealed peroxydase and tyrosinase (polyphenoloxydase) activity of, respectively, (0.3 and 5.0) U•mL -1 [43]”
From Coconut water uses, composition and properties: a review (2012) · cites this paper as [43]
PPO and POD are the major browning enzymes responsible for changes in the sensory and nutritional quality of TCW.
“Polyphenol oxidase (PPO) and Peroxidase (POD) are the major browning enzymes that are responsible for changes in the sensory and nutritional quality of TCW (Campos, Souza, Coelho, & Gloria, 1996;Duarte, Coelho, & Liete, 2002).”
From Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water (2020) · cites this paper as Duarte et al., 2002
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References 20 · Cited by 33
- Authors
- Duarte, A. C. P., Coelho, M. A. Z., & Leite, S. G. F.
- Affiliations
- Centro de Tecnologia Mineral (BR)
- Universidade Federal do Rio de Janeiro (BR)
- Venue
- Ciencia y Tecnologia Alimentaria
- Publisher
- Informa UK Limited
- Published
- 2002-12
- Volume
- 3
- Issue
- 5
- Pages
- 266-270
- ISSN
- 1135-8122 (ISSN-L)
- OpenAlex
- W2069725669
- Cited by
- 33
- References
- 20
- Citations by year
- 2025: 1 · 2022: 6 · 2021: 2 · 2020: 2 · 2019: 2 · 2017: 1 · 2016: 2 · 2014: 2 · 2012: 4
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Ciencia y Tecnologia Alimentaria (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
- Keywords
- green coconut water, peroxidase, tyrosinase, enzyme characterization, enzyme activity, molecular weight determination, size exclusion chromatography, shelf life, beverage spoilage, enzyme activity assay
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